Edamame Dip
Bright green and deliciously creamy, edamame dip is nutritious and super satisfying. You'll want to keep a container of this dip in your fridge to spread on sandwiches and wraps, too.
Servings: 10
Ingredients
- 16 oz. shelled edamame (mukimame), thawed if frozen (about 3 cups)
- ½ cup roughly chopped scallions or green onions (about 2 scallions)
- 1 teaspoon chopped garlic (1 small clove)
- ¾ teaspoon sea salt
- ¼ teaspoon hot sauce, more to taste
- ¼ cup extra-virgin olive oil
- ½ cup cold water
Instructions
- Combine thawed edamame (see note), scallions, garlic, salt, and hot sauce in food processor fitted with S-blade. Process until fairly smooth.16 oz. shelled edamame (mukimame), thawed if frozen, ½ cup roughly chopped scallions or green onions, 1 teaspoon chopped garlic, ¾ teaspoon sea salt, ¼ teaspoon hot sauce, more to taste
- With food processor running, drizzle in olive oil and water until a smooth consistency is reached. You may not need the entire amount of water. Taste and season with additional salt, if needed.¼ cup extra-virgin olive oil, ½ cup cold water
- Serve with crackers, vegetables, or spread on a sandwich.
Notes
- Raw edamame: Soybeans should always be cooked before using because they contain toxins that make them hard to digest and could be harmful in large quantities. The toxins are destroyed by heat. Most frozen edamame has been blanched before it's frozen, so you don't have to worry about it. If the package states that the edamame are raw, blanch the soybeans in boiling water for a few minutes and cool before continuing with the recipe.
- Storage: Refrigerated dip will keep for up to a week. The dip can also be frozen for up to six months. It's great for lunchboxes; freeze it in small containers and it will be thawed by lunchtime. I often make a double batch so I can keep some in the freezer!
- Flavor variations: Substitute lime or lemon juice for some of the water. Substitute plain yogurt for the olive oil for an oil-free version. Tahini can be substituted for the olive oil if you prefer. Instead of, or in addition to the green onions, add chopped cilantro or parsley. Omit or increase garlic. Omit or increase hot sauce.
Nutrition
Serving: 0.25cup | Calories: 105kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 179mg | Potassium: 220mg | Fiber: 2g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
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